Crustless pumpkin pecan pie combines two great desserts and removes the crust. The pecans add a delicious crunch to the smooth pumpkin pie in this easy recipe.

This crustless pumpkin pecan pie combines the rich creaminess of pumpkin with the delightful crunch of pecans, creating a perfect harmony of textures and flavors. Say goodbye to the fuss of traditional pie crusts; this recipe delivers all the satisfaction with minimal effort.

Ingredients needed

Canned pumpkin
Pecans
Brown sugar
Granulated sugar
Evaporated milk
Egg
Pumpkin pie spice
Cornstarch
Honey or maple syrup

Making the crustless pumpkin pecan pie recipe

Preheat the oven to 325F.
In a bowl, add in the canned pumpkin. Then, whisk in the egg.
To the side, add in the sugar, salt, pumpkin pie spice and cornstarch. Mix that together so that the cornstarch is spread out through the other grains to prevent any possible clumping.
While mixing, add in the mix with the sugar into the pumpkin and egg you mixed together in step 2.
Lastly, mix in the evaporated milk until everything is mixed evenly. Pour the mixture into the pan. Place in the oven and bake for 40 minutes.
While baking, mix together the pecan topping. At the 40 minute mark, remove the pan and sprinkle the pecan topping across the top. Place back in oven and bake a remaining 15 minutes or until the sugars in the topping have melted down.
Remove from the oven and allow to cool completely before serving.

Easy dishes to serve during the holiday’s with this dessert

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Crustless Pumpkin Pecan Pie

Crustless pumpkin pecan pie combines two great desserts and removes the crust. The pecans add a delicious crunch to the smooth pumpkin pie in this easy recipe.

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Course: Dessert

Cuisine: American

Keyword: Crustless Pumpkin Pecan Pie

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: serving

Calories: 334kcal

Equipment

9 inch springform pan or 9 inch round pan

Ingredients

15 ounce canned pumpkin
2 large egg
1 egg yolk
3/4 cup granulated sugar
1.5 tablespoon cornstarch
2 teaspoon pumpkin pie spice
1/2 teaspoon salt
12 ounce evaporated milk

Topping

1 cup pecan chopped
1/2 cup light brown sugar
2 tablespoon honey or maple syrup

Instructions

reheat the oven to 325℉.
In a bowl, add in the canned pumpkin. Then, whisk in the egg.
To the side, add in the sugar, salt, pumpkin pie spice and cornstarch. Mix that together so that the cornstarch is spread out through the other grains to prevent any possible clumping.
While mixing, add in the mix with the sugar into the pumpkin and egg you mixed together in step 2.
Lastly, mix in the evaporated milk until everything is mixed evenly. Pour the mixture into the pan. Place in the oven and bake for 40 minutes.
While baking, mix together the pecan topping. At the 40 minute mark, remove the pan and sprinkle the pecan topping across the top. Place back in oven and bake a remaining 15 minutes or until the sugars in the topping have melted down.
Remove from the oven and allow to cool completely before serving.